A fish recipe for spring

Don¿t be afraid to cook fish at home

For many, fish is something they order when dining out because cooking seafood at home is often viewed as a challenge.

Some worry they will cook the fish too long and it will be dried out. Others are unsure how to match fish with complimentary flavors.

Sue McGlauglin, co-owner of Toski Sands Market in Petoskey, encourages customers to experiment with different fish recipes at home, especially this time of year when many eat seafood in observance of Lent.

McGlaughlin, who has developed several seafood recipes, recommends wild Alaskan halibut this time of year because it is just coming into season.

The fish stands up well on its own or works great in a sandwich or in fish tacos.

“Halibut’s mild flavor lends it a perfect match to more robust sauces and compliments,” McGlaughlin explained. “Its firm texture makes it a perfect partner with your grill but also cooks beautifully when baked, sauteed, poached or broiled.”

McGlaughlin likes to pair halibut with simple ingredients.

She developed a recipe for grilled halibut with a creamy guacamole sauce that she said even the most novice of cooks can prepare at home.

“I created this recipe with the guacamole sauce because avocados are easy to get this time of year,” she said. “The sauce’s creamy, zesty flavor reminds you of spring, at a time when our local produce isn’t quite available yet.”

Toski Sands Market carries a variety of fresh seafood and meats, produce and gourmet products. Employees are also available to help customers with recipe ideas.

The market is located on M-119, between Petoskey and Harbor Springs and is open seven days a week.

For more information, call (231) 347-1571 or visit www.toskisandsmarket.com.

For the sauce:Halve the avocado, reserving one half rubbed with lemon juice to keep it from browning. In a blender or food processor puree the other half of the avocado with lime juice, water, scallions, cumin, cayenne and sour cream.

Thinly slice the remaining half of the avocado and drizzle with lemon juice. Set to the side to use as garnish.

For the fish:Heat the grill on high heat. Brush both sides of the halibut generously with olive oil. Place the steaks on an oiled fish rack or oil grill rack to keep the fish from sticking. Cook the halibut on the grill for 10 minutes, turning halfway through cooking. Do not close the cover of the grill. The fish is done when you can flake it with a fork.

Divide creamy guacamole sauce between four plates and place a piece of fish on top. Garnish with avocado slices.

Substitutions:The guacamole sauce in this recipe works well with any fish steak. Try it with salmon, sword fish or tuna. Timing for cooking the fish will be about the same. It is very important that the fish feels firm to the touch and flakes with a fork.